Recipe - Cornish Saffron Cake

3 pack Saffron strands (0.05 g)
1 tablespoon Boiling water
1/3 cup Sugar
1 cup Warm water (110'F./44'C.)
1 pack Active dry yeast (One fourth oz)
5 cup Bread flour
One fourth teaspoon Salt
Three fourths cup Lard
One half cup Butter
1 2/3 cup Currants or mixed fruit

Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place
saffron on foil and spread thinly. Place pan under a very low broiler and
gently dry saffron (do not discolor) 34 minutes or until dry.

Place saffron in a small bowl and crush to a fine powder. Add boiling water
and let stand 8 hours. Dissolve 1 teaspoon of sugar in One fourth cup warm water.
Add yeast, whisk and let stand 1015 minutes or until frothy. Put flour,
salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar
and currants. Stir saffron into remaining warm water and add to flour
mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and
let rise in a warm place until double in bulk.

Knead dough and divide in half. Press each piece to a rectangle with width
equal to length of loaf pan. Roll up dough, jellyroll style, and place in
greased loaf pans, seam side down. Press to fill corners. Cover and let
stand at room temperature until dough has risen to top of pans. Preheat
oven to 375'F. (190'C.). Bake in preheated oven 3545 minutes or until
golden. If necessary, cover with foil during baking to prevent
overbrowning. Cool on a wire rack. Let stand 1 day before serving.

Makes 2 cakes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini